Banana Bread

Cook time 2 hours
Servings 1 loaf


300g ripe bananas (3 bananas)

300g caster sugar (1¼ cups)

300g plain flour (1¼ cups)

15g baking powder (1 tbsp)

½ tsp salt

3 eggs

85ml extra virgin olive oil (¼ cup)

100ml milk (½ cup)

5g vanilla bean paste (1 tsp)

5g cinnamon (1 tsp)

100g chocolate-coated honeycomb

200g unsalted butter, softened

Banana Bread


Preheat the oven to 155C.

In an electric mixing bowl with a whisk attachment, whisk together the bananas with caster sugar till combined.

Add in the twice-sifted dry ingredients, along with the vanilla paste and cinnamon.

Gradually add in the eggs, milk and oil.

Spray or line the tin, pour in the mixture and bake in the oven for 45 minutes, then turn in the oven and cook for a further 45 minutes.

Rest for 5 minutes in the tin and then remove and place onto a wire rack to cool for another 30 minutes roughly.

Meanwhile, to make crunchy honeycomb butter, finely chop 50g of the honeycomb: roughly chop the remainder. Fold finely chopped honeycomb through extra butter in a small bow. Sprinkle roughly chopped honeycomb on top.

Serve banana bread with crunchy honeycomb butter.

Kids Tips: Make the loaf and place it in the freezer as a whole loaf, or cut slices and individually wrap them. Get creative with the mixture and make muffins or even a large round cake.